Michelin-starred chef Laurent Peugeot tells us about his love for bak kwa & his favourite La Mian haunt in Singapore

Not many chefs can claim to do fusion cuisine well, but Laurent Peugeot can. A whizz at pairing delicate Japanese cuisine with theatrical French plates and techniques, the Burgundy-based chef plies his time between his restaurants in the nearly three-year- old LP+Tetsu in Singapore, and a number of other eateries in France, including his one-Michelin-starred Le Charlemagne. After all these years serving food to Singaporeans, what have you picked up about how local people eat? Singapore is not like France, where you just eat from one menu and don’t mix your courses. The chef usually designs a progression in the menu, but in Singapore, diners tend to mix. That’s slowly changing – three years ago, my chef used to get exasperated about it, but now things are improving. Are there other things Singaporean diners can improve on? Diners in France tend to make a meal a grand affair...